Directions

Cut chicken in 3-4 pieces and coat with seasoned flour by shaking in a zip-lock bag. Make the rice. Heat olive oil in large skillet and brown the chicken well over medium heat. Add chicken broth and stir. Melt butter in microwave in a small measuring cup; add 2-3 Tbsp. of flour from the zip lock bag and stir to make a paste. Stir into sauce to thicken; add parsley and rosemary, cover and simmer over low heat to cook the chicken completely (about 10-15 minutes). Add frozen green beans for last 5 minutes, mix in cooked rice and serve.